Sautéed Zucchini Bruschetta
Zucchini bruschetta is a play on the classic Italian appetizer, Bruschetta al pomodoro. This variation has sautéed zucchini served on garlic infused toasted bread slices with fresh basil and olive oil. It’s quick and a flavorful way to use up an abundance of zucchini.
Ingredients
- 1 pound zucchini small/medium are best, not large
- kosher salt to taste
- freshly ground black pepper to taste
- 2 tablespoons olive oil
- 8 basil leaves torn
- sliced semolina bread, baguette, or ciabatta
- 1 garlic clove
Instructions
- Prepare the zucchini mixture. Trim the ends of the zucchini and cut each zucchini into small cubes. Sprinkle a pinch of kosher salt over the top and let the zucchini sit for 5 minutes. The salt helps draw out excess moisture and intensify the flavor.
- Saute zucchini. Heat a large skillet over medium heat. Once hot, add olive oil and the cubed zucchini to the skillet. Saute the zucchini for about 10-12 minutes, stirring occasionally, or until it's cooked through with some caramelized spots. Remove from the heat and transfer to a bowl.
- Add basil. Add torn basil leaves, a pinch of kosher salt, and a couple cracks of freshly ground black pepper to the bowl with the cooked zucchin. Stir to combine.
- Toast the bread. Brush slices of bread with olive oil and toast in a toaster oven or grill pan until golden brown.
- Rub with garlic. Once toasted, rub a garlic clove over each slice of bread while still warm.
- Assemble. On a large plate, top each slice of bread with the zucchini mixture, more torn basil leaves, a drizzle of olive oil, flaky salt, and more freshly ground black pepper. Enjoy!
Notes
See the blog post for helpful tips and a make it your way section with substitutions & variations to use what you already have on hand.